Steak with Tomato-Bacon Salad Topper
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 818
- Total Fat
- 65
- Saturated Fat
- 22
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 52
- Cholesterol
- 210
- Sodium
- 745
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
8 slices smoky bacon
4 flat iron or sirloin steaks, 8 ounces each
2 large garlic cloves, halved
Extra-virgin olive oil, for drizzling, plus 3 tablespoons
2 sprigs rosemary, leaves chopped
Salt and freshly ground black pepper
2 pints cherry tomatoes or multi-colored baby heirloom tomatoes, halved or quartered
1/2 small red onion, chopped
1 cup shredded basil leaves
2 cups baby arugula
Parmigiano-Reggiano, for shaving
Directions
- Heat oven to 375 degrees F. Arrange the bacon on a slotted broiler pan or a baking rack set over a baking sheet. Bake until crisp. Remove from the oven to paper towels to drain. Reserve.
- While the bacon cooks, heat a grill pan or outdoor grill to medium-high. Rub the steaks on both sides with the cut garlic cloves and dress with a drizzle of extra-virgin olive oil, chopped rosemary, and salt and pepper, to taste.
- In a large bowl combine the tomatoes, onions, basil and the remaining 3 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste.
- Grill the steaks for 5 minutes on each side for medium-rare, more or less for desired doneness.
- Chop the bacon and add it to the tomato salad, then fold in the arugula.
- Serve the steaks whole or sliced with lots of salad on top, garnished with a few shaves of Parmigianino-Reggiano.